1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, semolina and salt; set aside.
2. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds to soften. Gradually add sugar. Beat until combined, Add Maple syrup and cream. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3. Shape dough into 2-inch balls; press with hands to shape cookies. Mark with heart shape cookie cutter. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4. Bake in a 220 C oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not over bake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Serve with tea or coffee.